In a stock pot, add olive oil and brown chicken fillet pieces (no need to cook through; just for colour and to lock in flavour).
Remove chicken. In the same pot, add a can of drained chick peas, 1 carrot cut into bite-sized pieces (can add any root veggie you like, like celery, potato). Cook for 1 to 2 min.
Add 1 can of diced tomatoes. Cook till chick peas are softened.
Add back the chicken, a can of drained fresh corn.
Add chicken stock to until all ingredients are covered.
Bring to a boil until chicken is cooked through.
At the last minute, add a quick cooking leafy veggie (I used pea shoots. You can add spinach).
Ladle into bowl and garnish with spring onion. It fed 2 hungry adults. No need for any carbo as the chick peas are filling.
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